The Ultimate French Toast: From Crumb to Crust

Overview

This video details how to create the ultimate French toast, emphasizing the critical steps of using stale brioche, precise custard preparation, and a two-stage cooking process. Learn how to achieve a perfectly creamy interior and golden-brown crust every time. It also includes a simple raspberry compote recipe.

Ingredients

• Brioche slices, 2.5 cm or 1 inch thick
• 240 milliliters milk
• 120 milliliters heavy cream
• 4 large eggs
• 50 grams sugar (for custard)
• 15 grams butter (or 1 tablespoon)
• 250 grams raspberries
• 30 milliliters water (for compote)
• 1 tablespoon sugar (for compote)

Instructions

1. Dry brioche slices by leaving them on a wire rack for 24 hours at 21 degrees Celsius (70 Fahrenheit), or in an oven at 135 Celsius (275 Fahrenheit) for 15 minutes.
2. Prepare custard by whisking 240 milliliters milk, 120 milliliters heavy cream, 4 large eggs, and 50 grams sugar for two minutes.
3. Chill the custard at 4 Celsius (40 Fahrenheit) for 30 minutes.
4. Lay dry brioche slices flat in a 23 by 33 centimeter dish.
5. Soak each side of the brioche slices in the custard for exactly four minutes at room temperature.
6. Preheat a skillet to 175 Celsius (350 Fahrenheit).
7. Add 15 grams (1 tablespoon) of butter to the hot skillet.
8. Lay soaked bread in the skillet and sear for three minutes per side until golden-brown.
9. Preheat oven to 190 degrees Celsius (375 Fahrenheit).
10. Transfer seared French toast to the preheated oven and bake for five minutes until the center reaches 71 Celsius (160 Fahrenheit).
11. For raspberry compote, simmer 250 grams raspberries, 30 milliliters water, and 1 tablespoon sugar at 100 Celsius (boil) for about eight minutes until syrupy.

In this video

• The foundation of ultimate French toast is a single slice of brioche, precisely 2.5 centimeters or one inch thick.
• For perfect French toast, bread must be stale to create a sponge and accept custard without disintegrating.
• Stale bread can be prepared by leaving it on a wire rack for 24 hours at 21 degrees Celsius, or 70 Fahrenheit.
• A quick stale-bread method involves baking in an oven at 135 Celsius (275 Fahrenheit) for 15 minutes.
• The custard requires 240 milliliters of milk, 120 milliliters of heavy cream, four large eggs, and 50 grams of sugar.
• Whisk the custard for two minutes and chill at 4 Celsius (40 Fahrenheit) for 30 minutes to allow flavors to meld.
• Soak each side of the dry bread slices in custard for exactly four minutes at room temperature in a 23 by 33 centimeter dish.
• Sear the soaked bread in a skillet at 175 Celsius (350 Fahrenheit) with 15 grams of butter for three minutes per side.
• Finish cooking the French toast in a preheated oven at 190 degrees Celsius (375 Fahrenheit) for five minutes until the center reaches 71 Celsius (160 Fahrenheit).
• A simple raspberry compote can be made by simmering 250 grams of raspberries, 30 milliliters of water, and a tablespoon of sugar for eight minutes.

Frequently asked questions

Why is stale bread important for French toast?

Fresh bread is too soft and will become soggy; stale bread creates a sponge that properly absorbs the custard without disintegrating.

How long should I chill French toast custard?

The custard should be chilled at 4 Celsius (40 Fahrenheit) for 30 minutes to allow the flavors to combine properly before soaking.

What is the correct soaking time for French toast?

Each side of the dry bread slices should be soaked for exactly four minutes at room temperature to ensure a creamy, decadent heart.

What temperature should my skillet be for cooking French toast?

Heat your skillet to a steady 175 Celsius (350 Fahrenheit); going over 205 Celsius will burn the butter.

How do you ensure the center of French toast is fully cooked?

After searing, transfer the toast to a preheated oven at 190 degrees Celsius (375 Fahrenheit) for five minutes until the center reaches 71 Celsius (160 Fahrenheit).